Our parmesan is carefully matured for 24 months. We find this maturity results in a cheese that is robust in flavour but balanced enough to be enjoyed as a delicious table cheese, as well as for grating. It has developed a crystalline bite within a rich and creamy texture with fruity sweetness along with salty and meaty notes.
San Bernadino dairy lies within the hillsides that surround Parma, just outside the small town of Tortiano within the tightly controlled geographical region which Parmigiano-Reggiano PDO can be produced.
San Bernadino is a family run dairy, now led by Luca and Paulo Caramaschi who are the fourth generation of their family to be making cheese. They work within a cooperative of dairy farmers but, unusually, they keep all the milks separate for cheesemaking to retain the unique flavours of each herd’s milk in every batch of Parmesan. This attention to detail and respect for the local agriculture is apparent in the excellent quality of the resulting cheese.